Nutella® birthday cake

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 60 ratings

Preparation : 15 min

Cooking : 45 min

Total time : 4 h 30

Rest : 3 h 30

Accessories :

15 people

160 g plain flour

2 tsp of baking powder

1 knob butter

5 eggs

160 g icing sugar

300 g of hazelnut chocolate spread (Nutella®)

150 g Philadelphia®

30 g soft butter

35 g icing sugar

3 tbsp of hazelnut chocolate spread (Nutella®)

Associated products

COOK EXPERT

RECIPE STEPS

1Heat the oven to 180°C.

2Fit the metal bowl with the whisk. Add the eggs and sugar; run the program.

5 eggs
160 g icing sugar

Expert | 05:00 / 5 / 40°C

3Sift the flour using a sieve. Add the sifted flour and baking powder to the metal bowl and run the program.

160 g plain flour
2 tsp of baking powder

Expert | 00:30 / 3 / __°C

4Butter and flour an 18-20cm cake tin and pour the cake batter into it at the end of the program.

1 knob butter

5Bake for 40 minutes at 180°C. Cool the cooked cake before turning it out onto a rack.

6When the cake is completely cold, cut it into 3 equal layers. Generously spread 2 layers with the Nutella®, cover with the top layer and refrigerate.

300 g of hazelnut chocolate spread (Nutella®)

7Refrigerate the cake and prepare the icing.

8Fit the food processing bowl with the mini bowl and blade. Add the Philadelphia® and butter; run the program until the mixture is smooth and creamy.

150 g Philadelphia®
30 g soft butter

Robot

9Add the icing sugar and Nutella® through the feed tube whilst mixing. Pulse constantly until very smooth.

35 g icing sugar
3 tbsp of hazelnut chocolate spread (Nutella®)

Robot

10Before using, refrigerate the icing for 30 minutes.

11Remove the cake from the refrigerator. Coat with the icing using a flexible spatula. The icing can either be smooth or applied in a fish scale pattern.

12Refrigerate the iced cake for at least 3 hours (or overnight) before serving.